Pesto Sauce

Blend the the basil, sun dried tomatoes, garlic, 1/8C EVOO and a pinch of S&P. Blend until smooth.

Add the remaining 3 Tbsp of EVOO to a cast iron skillet. Pictured is a Lodge 8" skillet. Cube the feta cheese and add to pan. Season with a pinch of S&P. Drizzle the pesto sauce over the cubed cheese. Place the skillet directly on the grill grate.

Slice the crusty baguette as desired. Brush the bread with EVOO, sprinkle with S&P and toast directly over the fire. The bread will toast extremely fast so be careful.